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<p>Beetroot (Beta vulgaris) is a highly nutritious and antioxidant-rich root crop that is used for preparation of several food items i.e. candy, paste, halwa etc., as well as natural colorant. The main objective of this research work was to standardize the process for preparation of beetroot candy (BRC) using jaggery as a sweetening agent. The samples were analyzed for sensory characteristics [body and texture (8.62±0.02), flavor (8.56±0.03), color and appearance (8.67±0.03), sweetness (8.46±0.03) and overall acceptability (8.66±0.03)], chemical composition [fat (0.20±0.00%), carbohydrates (12.23±0.03%), ash (1.14±0.02%), protein (2.06±0.03%), moisture (24.46±0.03%), total solids (75.56±0.03%) and titratable acidity (0.86±0.03% LA)], physical analysis [height (1.05±0.05&#xa0;cm), width (1.10±0.22&#xa0;cm), weight (1.23±0.26&#xa0;kg), length (1.67±0.07&#xa0;cm), water activity (0.641 ± 0.018) as well as color values L* (9.3 ± 0.40), a* (77.51 ± 0.76), and b* (8.24 ± 0.42)] along with microbial analysis; total plate count (1.74 ± 3.4 CFU/g), yeast and mold (43 ± 00 CFU/g) and coliform count (absent). The prepared samples were packed in polyethylene pouches and stored at room temperature (25 ± 2&#xa0;°C).</p>

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Effects of beetroot and jaggery on the quality characteristics of functional candy

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Nishi Sharma,
  • S. K. Soni,
  • Rekha Rani,
  • Bhopal Singh,
  • Karan Kumar Varun,
  • Jeetendra Singh

摘要

Beetroot (Beta vulgaris) is a highly nutritious and antioxidant-rich root crop that is used for preparation of several food items i.e. candy, paste, halwa etc., as well as natural colorant. The main objective of this research work was to standardize the process for preparation of beetroot candy (BRC) using jaggery as a sweetening agent. The samples were analyzed for sensory characteristics [body and texture (8.62±0.02), flavor (8.56±0.03), color and appearance (8.67±0.03), sweetness (8.46±0.03) and overall acceptability (8.66±0.03)], chemical composition [fat (0.20±0.00%), carbohydrates (12.23±0.03%), ash (1.14±0.02%), protein (2.06±0.03%), moisture (24.46±0.03%), total solids (75.56±0.03%) and titratable acidity (0.86±0.03% LA)], physical analysis [height (1.05±0.05 cm), width (1.10±0.22 cm), weight (1.23±0.26 kg), length (1.67±0.07 cm), water activity (0.641 ± 0.018) as well as color values L* (9.3 ± 0.40), a* (77.51 ± 0.76), and b* (8.24 ± 0.42)] along with microbial analysis; total plate count (1.74 ± 3.4 CFU/g), yeast and mold (43 ± 00 CFU/g) and coliform count (absent). The prepared samples were packed in polyethylene pouches and stored at room temperature (25 ± 2 °C).